ArticleJournal of food science and technology2022
Impact of ozone treatment on the physico-chemical properties, bioactive compounds, pectin methylesterase activity and microbiological properties of watermelon juice.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 24 citations in OpenAlex.
- Water Activity Effect on Microbial Behavior During Hyperbaric Storage at Room Temperature of Watermelon Juice as a Case Study.Foods (Basel, Switzerland) · 2026Article
- Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects.Foods (Basel, Switzerland) · 2025Review
- An Aroma Precursor-Based Approach to Improving the Sensory Quality of Thermally Treated Watermelon Juice.Food science & nutrition · 2025Article
- Strategies to Enhance the Membrane-Based Processing Performance for Fruit Juice Production: A Review.Membranes · 2023Review
- Investigation on the effect of thermal sterilization versus non-thermal sterilization on the quality parameters of jujube juice fermented byJournal of food science and technology · 2022Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The increasing consumer demand for higher quality fruit juices has encouraged the use of non-thermal processing to extend the shelf life of perishable juice, watermelon juice. Ozone with its high oxidizing effect serve as an effective non-thermal processing treatment. The aim of this study was to investigate the impact of ozone treatment on the physico-chemical, bioactive compounds, pectin methylesterase (PME) activity and microbiological properties of unclarified and clarified watermelon juice. The ozone gas was pumped into watermelon juice for up to 25 min in a closed chamber. The microorganism inactivation in unclarified and clarified watermelon juices improved across the increasing processing time. Among these juices, the microorganism inactivation efficiency of ozone was found higher on clarified juice (3.466 log) than unclarified juice (3.150 log). It was found that °Brix value and PME activity were not altered by ozone treatment. The other physico-chemical properties (titratable acidity, pH, total colour difference, non-enzymatic browning, cloudiness) and bioactive compounds reduced across processing time. This study demonstrated that ozone treatment is an effective non-thermal processing technique to reduce the microorganism in watermelon juice. Further study is required to optimise the processing parameters of ozone treatment to maintain the overall quality of the watermelon juice.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.